In the same pan, heat ¼ cup Cooking oil and add 1 tsp of rai/ mustard seeds. Saute till the mustard seeds crackle.
Add finely chopped onions and saute till it turns translucent and golden brown in colour.
Then add a tbsp of grated ginger and garlic and saute till the raw smell of garlic goes off.
Then add red chilli powder, haldi and salt as per taste and mix all the ingredients. Saute well for few seconds.
Then, add the ground peanut - sesame seeds paste into the kadhai and saute nicely for 4 to 5 minutes.
Cover & cook for some time and saute in between to prevent the masala from sticking to the bottom.
When the oil separates from the masala add the tamarind pulp and jaggery piece. Add a cup of water and combine well, till you get the desired consistency.
Again cover & cook for 2 to 3 minutes and when it starts boiling add the shallow fried green chillies and stir it gently with the gravy.
Cover with the lid and cook on low flame for 2 more minutes, so that green chillies will absorb all the flavours from the masala.
Turn the flame off and the spicy mirchi ka salan is ready to be served hot with biryani.